Cheddar Beer Fondue III

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Recipe from the  This version combines cheddar, jack and Gruyere cheeses.
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    • 6 oz Monterey Jack cheese, shredded
    • 4 oz Gruyere cheese, shredded
    • 4 oz sharp processed Cheddar cheese, grated
    • 1 1/2 tbsp all-purpose flour
    • 1 cup lager beer, at room temperature
    • 1 tsp dry mustard


In a bowl combine Monterey Jack, Gruyere, sharp Cheddar and flour; mix well to coat cheese with flour. Set aside. In a large saucepan, bring beer to a simmer over medium heat. Reduce heat to medium low. Add cheese-flour mixture by handfuls to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted. When cheese is nearly all melted, stir in dry mustard, mixing well. Transfer to fondue pot and serve immediately.
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